Chili Chicken Mac Skillet Recipe – Easy One Pan Fall Dinner

Steam rises from a bubbling skillet, the unmistakable scent of smoky chili and gooey cheese swirling through my kitchen. You know that kind of meal that makes everyone wander in, asking, “What’s for dinner?” That’s exactly what this Chili Chicken Mac Skillet does every single time I make it. Honestly, I stumbled on this dish one chilly October weeknight, desperate to use up leftover chicken and half a box of pasta—total pantry dinner vibes. I tossed in a can of tomatoes, some chili powder, and a good sprinkle of cheese. The result? An easy, hearty, one-pan dinner that feels like a cozy sweater for your tastebuds.

This recipe has quickly become my go-to for busy fall evenings. It’s the kind of meal you whip up when you want something filling, flavorful, and—let’s face it—comforting enough to combat those earlier sunsets and crisp air. Plus, the whole thing comes together in about 30 minutes, so you’re not stuck doing dishes all night. If you’ve got hungry teens, picky eaters, or just a craving for something bold and cheesy, you’re in for a treat.

After making this Chili Chicken Mac Skillet more times than I can count, I’ve dialed in the perfect blend of spices and cheesy goodness. I love how the chicken soaks up all those chili flavors, and the pasta gets just the right amount of sauciness. It’s satisfying, customizable, and honestly, the leftovers are even better the next day (if there are any left). Whether you’re feeding a family, meal-prepping for the week, or just need a simple fall dinner idea, this skillet has got you covered.

Why You’ll Love This Chili Chicken Mac Skillet

I’ve made a lot of one-pan dinners, but this Chili Chicken Mac Skillet has a permanent spot in my recipe rotation for good reason. Here’s why you’ll be obsessed too:

• Quick & Easy: From start to finish, this dish is ready in about 30 minutes. Perfect for when you get home late, or those nights when you’d rather be curled up on the couch than standing over a stove.
• Simple Ingredients: No need for fancy stuff—just pantry staples like pasta, canned tomatoes, and spices. Chances are, you already have most of what you need.
• Perfect for Fall: This skillet is hearty, warming, and packed with flavors that just scream sweater weather. It’s ideal for cozy dinners or casual Sunday suppers with friends.
• Crowd-Pleaser: It’s cheesy, it’s zesty, and it’s loaded with just enough spice to keep things interesting. Even my pickiest eater goes back for seconds!
• Unbelievably Delicious: The magic is in the way the chili spices mingle with melty cheese and tender chicken. Every bite is a little bit of comfort and a whole lot of flavor.

What makes this Chili Chicken Mac Skillet stand out? It’s the way everything cooks together in one pan—the pasta soaks up all those chili flavors, and the chicken stays juicy. I blend the chili powder with smoked paprika for a subtle depth, and finish it off with a handful of sharp cheddar. No bland bites here! I’ve even tested it with leftover rotisserie chicken, and it never disappoints.

This isn’t just another chicken pasta. It’s the kind of meal that makes you pause after the first forkful, close your eyes, and just savor it. It’s real-deal comfort food, but lighter and speedier than any chili mac you’ve had before. Whether you’re cooking for a crowd or just want leftovers that actually taste great, this recipe brings all the cozy vibes—without any of the hassle.

What Ingredients You Will Need

This Chili Chicken Mac Skillet keeps things simple but big on flavor. I love that most of these ingredients are either in my pantry or easy to grab at any store. Here’s what you’ll need to get that bold, cheesy skillet magic:

• For the Chicken:
  • 2 medium boneless, skinless chicken breasts (about 14 oz / 400g), cut into bite-sized pieces
  • Salt and black pepper, to taste (I like using kosher salt for more even seasoning)
  • 1 tbsp olive oil (or any neutral oil you have—avocado is great too)
• For the Chili Mac:
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, chopped (adds sweetness and color)
  • 1 can (14.5 oz / 410g) diced tomatoes, with juices
  • 1 can (8 oz / 227g) tomato sauce
  • 2 ½ cups (600 ml) low-sodium chicken broth (I use homemade when I have it, but store-bought works too)
  • 2 tbsp tomato paste (for a richer sauce—optional but recommended)
  • 2 tsp chili powder (go for mild or spicy, depending on your preference)
  • 1 tsp smoked paprika (gives that lovely smoky depth)
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes (optional, for extra heat)
  • 2 cups (200g) elbow macaroni, uncooked (or any small pasta shape—shells work well too)
  • 1 cup (120g) frozen corn kernels (no need to thaw)
• For the Cheesy Finish:
  • 1 ½ cups (180g) shredded sharp cheddar cheese (I recommend Cabot or Tillamook for bold flavor)
  • ½ cup (60g) shredded mozzarella (for meltiness—optional, but I love the gooey texture)
  • 2 tbsp fresh cilantro or parsley, chopped (totally optional, but adds a pop of color)

Ingredient Notes & Swaps:

• Dairy-Free? Use a plant-based cheese blend—Violife melts beautifully here.
• No chicken? Swap in ground turkey, beef, or even black beans for a vegetarian version.
• Gluten-Free? Use your favorite gluten-free pasta (just keep an eye on the cooking time so it doesn’t get mushy).
• More veggies? Toss in a handful of baby spinach or zucchini when adding the pasta.

I’ve found that smaller pasta shapes cook the most evenly in this skillet, and the sharp cheddar really balances the spice. If you like things extra spicy, go wild with the chili powder or add a dash of hot sauce at the end!

Equipment Needed

One of my favorite things about this Chili Chicken Mac Skillet is how little equipment it needs. Here’s what I always have on hand:

• Large Skillet or Sauté Pan: A 12-inch (30cm) skillet with a lid is ideal. Cast iron holds heat well and gives a great sear, but nonstick or stainless steel works too.
• Sharp Chef’s Knife: Makes chopping onions and peppers quick and easy. I’ve had my trusty Wüsthof for years—still going strong.
• Cutting Board: I keep a dedicated one for meats and another for veggies (a simple plastic board is easy to clean).
• Measuring Cups & Spoons: For accuracy—especially with spices and pasta.
• Wooden Spoon or Silicone Spatula: For stirring and scraping up those delicious browned bits.
• Box Grater: If you’re shredding cheese yourself (which I totally recommend for meltiness—pre-shredded cheese sometimes has anti-caking agents that don’t melt as well).

If you don’t have a skillet with a lid, you can cover your pan with foil while simmering. And if you’re in a tiny kitchen, a deep sauté pan or Dutch oven works in a pinch. I’ve even made this in an electric skillet at a cabin—just keep an eye on the temperature to avoid scorching.

For cleanup, a little soak in hot water makes any cheesy residue slide right off. If you’re new to cast iron, season it after cleaning to keep it nonstick and happy for years to come.

How to Make Chili Chicken Mac Skillet

1. Prep the Chicken:
   Pat your chicken breasts dry with paper towels and cut into 1-inch (2.5cm) cubes. Season generously with salt and black pepper on all sides.
2. Sear the Chicken:
   Heat 1 tablespoon (15ml) olive oil in your large skillet over medium-high heat. When it shimmers, add the chicken in a single layer. Sear for 3-4 minutes, turning once, until golden on the outside but not fully cooked through. Remove to a plate—don’t worry, it’ll finish cooking later.
3. Sauté the Veggies:
   Add the diced onion and red bell pepper to the same skillet. Sauté for 3-4 minutes until softened and fragrant, scraping up any browned bits for maximum flavor. Stir in the minced garlic and cook for 30 seconds—don’t let it brown.
4. Add the Liquids and Spices:
   Pour in the diced tomatoes (with juices), tomato sauce, chicken broth, and tomato paste. Sprinkle in the chili powder, smoked paprika, cumin, oregano, and red pepper flakes. Stir well to combine and bring to a gentle simmer.
5. Stir in the Pasta and Chicken:
   Add the uncooked macaroni and corn kernels to the skillet. Nestle the partially cooked chicken pieces back in. Stir everything together, making sure the pasta is mostly submerged in the liquid.
6. Simmer to Perfection:
   Reduce the heat to medium-low. Cover and simmer for 13-15 minutes, stirring once or twice so the pasta doesn’t stick. You’ll know it’s ready when the pasta is tender and most of the liquid is absorbed (it should look saucy, not soupy). If it thickens too quickly, add an extra splash of broth.
7. Add the Cheese:
   Turn off the heat. Sprinkle the cheddar and mozzarella over the skillet. Cover again and let it sit for 2-3 minutes, until the cheese is melted and gooey.
8. Finish and Garnish:
   Give the skillet a gentle stir to swirl some of the cheese into the sauce, then sprinkle with chopped cilantro or parsley if you like.
9. Serve Hot:
   Scoop generous servings into bowls and dig in while it’s piping hot!

Troubleshooting Tips:

• If the pasta isn’t fully cooked but the liquid is gone, add 1/4 cup (60ml) more broth and cook a few minutes longer.
• For extra-crispy cheese, pop the skillet under the broiler (if oven-safe) for 1-2 minutes.
• If you’re worried about overcooking the chicken, cut it a bit larger or add it halfway through the simmer.

Don’t be afraid to taste as you go—adjust the spice or salt as needed. The aroma alone will have everyone hovering by the stove, so keep an eye out for “taste testers” sneaking bites!

Cooking Tips & Techniques

• Don’t Overcrowd the Chicken: Sear in batches if needed. This step gives you that irresistible golden crust and keeps the chicken juicy. I learned the hard way—too much chicken at once, and it just steams!
• Toast the Spices: Briefly sautéing the chili powder and cumin with the veggies before adding liquids really wakes up their flavors. It’s a chef trick that makes a difference.
• Watch the Liquid: Every stove and pan is a little different. If your skillet runs hot, check the pasta early. If it looks dry, add more broth. If it’s soupy, just simmer uncovered for a couple minutes to thicken.
• Cheese Timing: Add the cheese after turning off the heat. This keeps it melty and dreamy, not rubbery.
• Let It Rest: Like chili, this skillet is even tastier after sitting for a few minutes. The sauce thickens and the flavors come together.

Honestly, my first time making this, I used too much pasta and ended up with a dry skillet. Lesson learned—stick to the measurements, and taste the pasta for doneness! If you want to multitask, prep the toppings or salad while the skillet simmers. This recipe is pretty forgiving, so don’t stress if you need to tweak things as you go.

For best results every time, use freshly shredded cheese and watch your heat—medium-low is your friend for simmering. And don’t forget, a sprinkle of fresh herbs at the end brightens the whole dish!

Variations & Adaptations

One of the best things about this Chili Chicken Mac Skillet is how easy it is to customize. Here are a few of my favorite twists:

• Vegetarian Version: Skip the chicken and add a can of drained black beans or kidney beans. Swap chicken broth for veggie broth. You’ll still get all the chili flavor and plenty of protein.
• Extra Veggies: Toss in diced zucchini, mushrooms, or spinach with the onion and pepper. In summer, I love using fresh corn off the cob; in fall, a handful of diced butternut squash is delicious.
• Low-Carb Option: Use cooked cauliflower florets in place of pasta, or try chickpea pasta for a higher-protein, gluten-free spin. You may need to adjust liquid and cooking time slightly.
• Different Proteins: Sub in shredded rotisserie chicken, cooked turkey, or even ground chicken or turkey. I’ve even tried it with leftover pulled pork—so good!
• Allergy-Friendly: Dairy-free cheese works well here, and for gluten-free, use a small gluten-free pasta and keep an eye on the texture.

Last week, I made a Tex-Mex version with black beans, jalapeños, and pepper jack cheese—my family devoured it. You can really make this skillet your own, whether you want it spicier, cheesier, or loaded with veggies. Try what sounds good and let your tastebuds be the guide!

Serving & Storage Suggestions

For maximum comfort, serve your Chili Chicken Mac Skillet straight from the pan while it’s bubbling hot. I like to top mine with a little extra cheese, a dollop of sour cream, and a sprinkle of cilantro. If you want to go all out, add some sliced avocado or crushed tortilla chips on top for crunch.

This skillet makes a complete meal on its own, but it pairs perfectly with a crisp green salad or steamed broccoli. For drinks, an ice-cold beer or sparkling water with lime hits the spot.

Leftovers? Let the skillet cool, then transfer to an airtight container. Store in the refrigerator for up to 4 days. To reheat, scoop into a microwave-safe bowl and heat in 30-second bursts, stirring in between, until hot. For the stovetop, warm gently over medium-low with a splash of broth to loosen the sauce.

You can also freeze portions for up to 2 months—just thaw overnight in the fridge and reheat as above. Honestly, the flavors deepen over time, so it’s even better the next day. It’s one of my favorite meal-prep dinners for busy weeks!

Nutritional Information & Benefits

This Chili Chicken Mac Skillet is not just about comfort—it’s got some solid nutrition going for it, too. Here’s a rough estimate for each serving (1/6 of recipe):

• Calories: 410
• Protein: 29g
• Carbs: 38g
• Fat: 15g
• Fiber: 4g

The chicken brings a hefty dose of lean protein, while the tomatoes and peppers add vitamin C and antioxidants. Corn and beans (if you use them) bump up the fiber. Using whole wheat or chickpea pasta adds even more nutrition, and swapping in extra veggies is an easy way to boost vitamins.

This meal can be gluten-free or dairy-free with the right swaps. Allergens? Watch the cheese and pasta if you have sensitivities. Personally, I love how this recipe satisfies hearty comfort cravings without feeling heavy, and it keeps me full for hours. It’s a weeknight win for both taste and wellness!

Conclusion

In the end, this Chili Chicken Mac Skillet really is my secret weapon for fall dinners—quick, filling, and bursting with bold, cheesy chili flavor. It’s hearty enough for a family meal, but easy enough to pull off on a weeknight. Plus, it’s endlessly adaptable, perfect for whatever you’ve got on hand.

I keep coming back to this recipe because it just works—every time. The one-pan cleanup is a lifesaver, and watching my crew go back for seconds (sometimes thirds!) never gets old. If you’re craving something simple, satisfying, and packed with cozy fall flavor, this one’s for you!

Try it out, tweak it to your taste, and let me know how it goes! I’d love to hear your twists, see your photos, or answer your questions in the comments below. Happy cooking, and here’s to more easy, delicious fall dinners!

Frequently Asked Questions

Can I use rotisserie chicken in this Chili Chicken Mac Skillet?

Absolutely! Just shred about 2 cups (250g) of cooked rotisserie chicken and add it in place of the raw chicken once the veggies and liquids are simmering. It makes the recipe even quicker.

What pasta shapes work best in this skillet dinner?

Elbow macaroni is classic, but shells, rotini, or penne all work well. Just make sure they’re small enough to cook evenly in the skillet alongside the other ingredients.

How spicy is this Chili Chicken Mac Skillet?

It has a mild to medium kick, but you can easily adjust the chili powder and red pepper flakes to suit your taste. Omit the flakes for a kid-friendly version, or add jalapeños for extra heat.

Can I make this recipe ahead of time?

Yes! You can prep and cook the whole skillet, then reheat on the stove or in the microwave. The flavors actually get even better after sitting overnight in the fridge.

Is this recipe freezer-friendly?

Yes, it freezes really well. Cool the skillet completely, divide into portions, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently before serving for best texture.

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